Apple & Honey Crepe Cake
Total time: 1 hour
Serves: 8-10
While you may be used to enjoying a slice of honey or apple cake during Rosh Hashanah, think outside of the box with a showstopping Apple & Honey Crepe Cake! A crepe cake looks impressive, but consists of just a few simple steps. When making this recipe, be mindful of timing, and be sure to prep your apple filling while your batter rests.
Equipment
Blender
Stand mixer with whisk attachment (or whisk)
Offset spatula
Ingredients
3 large eggs, whisked
2 cups milk (or non-dairy alternative)
1 tbsp honey
1 tsp vanilla extract
½ tsp cinnamon
1 cup all purpose flour
Butter, to coat the pan (or non-dairy alternative)
Apple Filling
1 tbsp butter
4 green apples, peeled and finely chopped
1 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
Pinch sea salt
½ cup water
1 tsp cornstarch
¼ cup honey
Whipped Cream
1 ½ cup whipping cream (or non-dairy alternative)
¼ cup runny honey
Preparation
Make the crepes: combine eggs, milk, honey, vanilla, cinnamon, and flour in a blender until smooth. Transfer the batter to a bowl and refrigerate for 30 minutes.
Heat a non-stick fry pan or crepe pan over medium-low heat. Add butter. Pour about ¼ cup batter into the center of the pan and swirl to spread into a thin crepe. Cook for 30 seconds, or until the top is dry. Flip and cook for an additional 10-20 seconds.
Lay the crepe on a baking tray to cool. Continue with the batter until you have 12-14 crepes.
While the crepe batter is resting, make your apple filling: Melt the butter in a fry pan over medium heat. Add apples, cinnamon, ginger, nutmeg, and a pinch of salt to the pan, stirring to combine.
Cook for 4-6 minutes, or until the apples begin to soften.
In a medium bowl, whisk the water, cornstarch, and honey. Pour over the apple mixture, and turn the heat to medium low. Cook for 15-20 minutes, or until the apples are soft. Transfer to a bowl and let cool.
Make the whipped cream: In the bowl of a stand mixer, whip the cream until it begins to thicken slightly. Turn the mixer off and add the honey. Whip on medium speed until stiff peaks form. If you do not have a stand mixer, whisk the cream by hand in a metal bowl.
Assembly: Lay one crepe down on a plate or cake stand. A thin layer of whipped cream to the crepe, using a spoon or offset spatula to spread. Top with another crepe, and add ~¼ cup apple filling, spreading evenly on the crepe. Repeat and layer the crepes with whipped cream and apple filling. Top with remaining whipped cream.
Refrigerate before serving.
Enjoy!
Notes
Make your crepes up to 2 days ahead to cut down on holiday prep time.
If you follow a kosher diet, be sure to swap out the dairy for pareve ingredients.
Crepes: swap out the milk for an unsweetened plant based milk alternative.
Whipped Cream: use a non-dairy whipped cream or whip cold coconut cream instead of whipping cream.
Butter: use coconut oil or a plant-based butter alternative.